Recipes

Love our recipes and want to do more of your own at home? Here’s a selection of great recipes for you to try at home. They’re all tried, tested and loved by us.

If you’d like to improve your baking skills, we also run a range of pastry, baking and cake decorating classes via our sister company in Elie, Fife. Click here to find out more www.bibislittlebakingschool.co.uk

Here are some of our favourites

Bibi's Buttercream

Ingredients

250g Unsalted Butter, softened

500g Icing Sugar, sifted

1 teaspoon Vanilla Extract

Method

Chop the butter into cubes.

Add to mixer and beat on high until pale and fluffy.

Slowly add the icing sugar and vanilla until all combined. Once it is fully combined, beat on high for a further 5 minutes.

Transfer to piping bag.

Bibi’s Vanilla Cupcake

Ingredients

300g Soft Unsalted Butter or Stork

330g Caster Sugar

360g Self Raising Flour

6 eggs

1 teaspoon Vanilla Extract

Method

Beat together the sugar and butter.

Slowly add the eggs one at a time, along with a spoonful of flour (This helps prevent your mixture from curdling). Add the vanilla extract, and tip in the remaining flour. Mix together until all combined.

Scoop into paper cupcake cases using an ice cream scoop to ensure even sizes.

Bake at 160 C for 16 minutes or until the cakes bounce back when lightly pressed.

Bibi’s Chocolate Cupcake

Ingredients

85g Unsalted Butter

280g Sugar

2 Eggs

240ml Milk

200g SR Flour

60g Cocoa

Method

Cream together the butter and sugar.

Add the eggs, milk, flour and cocoa to the butter and sugar mixture, and mix on a slow speed until all combined.

Scoop into paper cupcake cases using an icecream scoop to ensure even sizes.

Bake at 160 C for 20 minutes or until the cakes bounce back when lightly pressed.

Bibi’s Shortbread

Ingredients

250g Butter

100g Caster Sugar

225g Plain Flour

100g Cornflour

Method

Preheat Oven to 150 C. Lightly butter a baking tray.

Chop the butter into cubes and place in a mixer with the sugar. Beat together until pale and fluffy. This may take up to 10 minutes.

Mix in the flours until they are all just combined. This stage can be completed by hand. However, if you use a mixer don’t overbeat as this isn’t good for the end result!

Roll into a log shape. Wrap in cling film and place in the fridge for 30 minutes.

Unwrap the log, then slice into 3cm thick pieces.

Bake in the oven for 45 minutes, or until golden brown all over.

Remove from the oven and leave for 10 minutes. Transfer onto a wire rack, sprinkle with sugar and then allow to cool completely.